This is still a work in progress as I upload tasting notes and wine labels from as far as 1999... Check back once in a while to get the updates.

April 26, 2022

Godenya sake pairing

Dinner at Godenya.

Iseno Shiroki Junmai Nama Sparkling (伊勢の白酒 純米生活性), 2021-22 - served at 10°C. Seimaibuai (精米歩合) of 65%. Very fruity, banana, some starchy rice flavors, with a little acidity.

Tsushimaya Beyond Junmai Daiginjo Muroka Nama (津島屋 Beyond 窮めの山田錦 純米大吟醸 無濾過生原酒), R3BY - served at 12°C. Seimaibuai of 45%. Richer and more viscous, sweet on the attack but more dry on the finish.

Mukyotenon Kimoto Junmai Daiginjo (無窮天穏  齋香  生酛純米吟醸  佐香錦), R2BY - served at 23°C. Seimaibuai of 50%. Rich with good depth of flavor, and more fermented notes.

Okuharima Junmai Daiginjo Nama (奥播磨 純⽶大吟醸 袋しぼり 仕込第三⼗五號 ⽣), R3BY - served at 14°C. Seimaibuai of 50%. This was rounded on the palate.

Okunoto no Shiragiku Junmai Ginjo Muroka Nama (奥能登の白菊 純米吟醸 無濾過生原酒), 2020-21 - served at 43°C. Seimaibuai of 55%. Warm with fruity acidity. Tasted more alcoholic on the tongue. More dry, kinda funky but also sweet and spicy.

Odayaka Kimoto Junmai Ginjo Nama Nigori (おだやか 生酛純米吟醸  生うすにごり), 2021-22 - served at 12°C. Seimaibuai of 60%. Good, fruity acidity.

Ayaka Tokubetsu Junmai (綾花 特別純米), 29BY - served at 50°C. Seimaibuai of 60%. Plenty of fermented notes, and dry on the palate.

Hanahato Rokudan Jikomi Super Rich (華鳩 六段仕込み 超濃厚貴醸酒), 2021-22 - Seimaibuai of 70%.

Full post on dinner is here.

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